| Dec 29, 2010
| 4:37 PM
The more the merrier in the Orlando Sentinel test kitchen! Thatâs why we have teamed with the fabulous folks over at Orlandoâs WOMX Mix 105.1 to offer the morning showâs Recipe of the Week. Today's recipe is Hoppin John. For a year of good...
| Jan 5, 2011
| 4:37 PM
It's hard to find a food that has traveled as well as the little legume. In ancient times, its portability made it a staple of travelers, explorers and conquerors. In modern times, these nutritional powerhouses have opened up a world of ethnic cookery for...
| May 4, 2010
| 8:32 AM
Steve and Bonnie Tomasek from Sedalia show us how to make "Raise the Dead Chili."
6 Tablespoons extra-virgin olive oil
2 1/2 tablespoons chili powder
Salt and pepper
10 plum tomatoes (about 2 pounds), Cored and halved lengthwise
1 large onion, sliced...
| Apr 5, 2010
A boom-boom booty-licious salad to rock your world--or at least the next back yard barbecue. Tossed in a lemony, ginger vinaigrette featuring the bold, bright flavors of India, black-eyed peas have never sounded so good. In just 10 tasty minutes, create...
| Dec 30, 2010
| 12:41 PM
3 pounds turnip or collard greens, washed and drained
8 cups chicken broth or stock
1/4 to 1/3 pound fatback (salt pork)
Freshly ground pepper
Hot pepper sauce, optional
Remove thick stems from cleaned greens. Rinse several times...
| Jan 6, 2011
| 12:17 PM
Hoppin' John Fritters with Cayenne Aioli
From Seattle's Cafe' Flora
Makes 15 to 18 Fritters
(3 Fritters per person)
If you're using dried black-eyed peas, soak for at least 2 hours ahead. (It's also OK to start them the night before). After you make...
| Feb 23, 2011
Coined during the civil rights and black power movements of the 1960s and early 1970s, the term "soul food" was born out of African-Americans' desire to assert a newfound sense of pride in black identity.
But among contemporary African-American chefs,...
| Aug 13, 2011
| 12:52 PM
Black Eyed Pea Summer Salad
- 1 cucumber
- 1 red onion
- 2 tomatoes
- 1 fresh serrano chile
- 2 cans black-eyed peas, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
| Mar 26, 2008
Total time: 1 hour, 10 minutes
Note: Mâche can be found at Whole Foods, Trader Joe's, farmers markets and well-stocked supermarkets.
3 tablespoons olive oil, divided
1 medium onion, finely chopped (about 2/3 cup)
1 clove garlic, minced...
| Dec 3, 2008
"Yolele! Recipes From the Heart of Senegal," the recently published debut cookbook from Brooklyn chef and restaurateur Pierre Thiam, is a vibrant and compelling collection, and a terrific introduction to a less familiar cuisine.
Beautifully shot by...
| Mar 26, 2008
BENEATH a thatch of wilted dandelion greens, the Christmas lima beans spill out, earthy and enticing, their pretty speckled markings still faintly visible after a few hours in the pot. This is the brilliant architecture of a taco so tasty that it might...
| Jun 28, 2007
First impressions: It would be easy to walk right by Helen's. Clad in brown siding with a simple "Helen's" stenciled on the street-side window, this South Side soul food diner doesn't holler for attention. Inside the unusually heavy front door (beware...